Rice Pudding With White Wine (Sutlach Sharapli)
Per serving
Middle Eastern cuisine was entirely new to me till the ZWT last yr, but I love rice pudding & consider it the ultimate comfort food. I recently ran across this recipe by Irfan Orga from "Cooking the Middle East Way". I admit it is rich & a bit labor-intensive, but I found the prep & likely outcome intriguing. I hope you will as well. Enjoy! (Time does not include time for mixtures to cool, rest or chill under refrigeration at various stages of the prep)
Ingredients
6 serv.Step-by-step instructions
- 1
Preheat oven to 350°F (180°C).
- 2
In a lrg saucepan, boil rice in plenty of water till very soft. Drain well of liquid thru a fine sieve & return rice to the pan.
- 3
Add milk, light cream, butter, raisins, fine sugar & a pinch of salt.
- 4
Cook over med-heat till mixture is quite thick, stirring freq to prevent burning. Remove pan from heat & allow mixture to cool.
- 5
Add beaten eggs + ground almonds & stir thoroughly.
- 6
Pour pudding mixture into a well-buttered shallow baking dish & cook for 30 min or till the top of the pudding is a golden brown color.
- 7
Remove pudding from oven & allow to rest for 10 minutes. With a very sharp knife, cut pudding into triangular shapes in the baking dish & allow it to cool completely.
- 8
Meanwhile, put the granulated sugar & wine in a heavy saucepan & boil uncovered, stirring till the sugar dissolves & a thick syrup is obtained (about 10 min).
- 9
Pour the syrup over the cut rice shapes in the dish & leave it to be absorbed. Chill in refrigerator till completely cold & serve w/whipped cream.
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